Artichokes are most often served steamed, but grilling them adds a smoky dimension to their flavor. If you can get them, first-of-the-season baby artichokes will yield extra-tender results--double the number of artichokes and reduce the cooking time as needed.

Jessie Price
Source: EatingWell Magazine, June/July 2005


Recipe Summary

50 mins


Ingredient Checklist


Instructions Checklist
  • To prepare artichokes: Fill a Dutch oven with water; add the juice of 1 lemon. Trim leaves from the top of an artichoke. Remove the outer layer(s) of leaves from the stem end and snip all remaining spiky tips from the outer leaves. Trim an inch off the bottom of the stem and use a vegetable peeler to remove the fibrous outer layer. As each artichoke is prepared, drop it into the lemon water to prevent it from turning brown.

  • When all the artichokes are prepared, cover the pan and bring to a boil. Boil until the base of the stem can be pierced with a fork, 12 to 15 minutes. Transfer to a cutting board and let stand until cool enough to handle, about 10 minutes.

  • Meanwhile, preheat grill to medium. Slice the artichokes in half lengthwise. Scoop out the choke and first few inner layers in the center until the bottom is revealed. Brush each half with oil and sprinkle with salt and pepper. Grill the artichokes until tender and lightly charred, about 5 minutes per side. Transfer to a serving platter, squeeze half a lemon over them and garnish with the remaining lemon half cut into 4 wedges. Serve warm, at room temperature or chilled.


Make Ahead Tip: Grilled artichokes will keep, covered, in the refrigerator for up to 1 day and may be served chilled.

Variation: For boiled artichokes, add 5 minutes to the cooking time in Step 2. Serve whole or cut in half and scoop out the chokes.

Nutrition Facts

109 calories; protein 5.3g; carbohydrates 17.3g; dietary fiber 8.8g; sugars 1.7g; fat 3.8g; saturated fat 0.6g; vitamin a iu 21.7IU; vitamin c 20.4mg; folate 110.9mcg; calcium 71.9mg; iron 2.1mg; magnesium 97.6mg; potassium 604.3mg; sodium 297.7mg; thiamin 0.1mg.

Reviews (4)

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4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
These are so delicious! For added yumminess grill the lemon halves (cut side down) before squeezing the juice over the artichokes. So tasty! Read More
Rating: 5 stars
Great dish flavor and easy to make. Read More
Rating: 5 stars
Haven't made it but will tomorrow. I've been looking for such a recipe all over. In Australia these are only available in specialty shops and they're very expensive so you must make your own. Thank you for providing this one it's exactly what I wanted to cook. Read More
Rating: 5 stars
Delicious and Easy Loved this dish. The olive oil lemon salt and pepper mix well and it tasted very good. Just be careful with boiling and grilling times; don't under boil or over grill and it will be wonderful. Pros: Healthy delicious simple Cons: time overcooking undercooking Read More